Easy No-Bake Butterfinger Pie: Creamy, Crunchy, and Irresistibly Simple
This Easy No-Bake Butterfinger Pie is a creamy, dreamy dessert that’s packed with flavor and the perfect touch of candy bar crunch. The smooth filling combines cream cheese and Cool Whip with bits of Butterfinger for a balance of creamy and crunchy textures. Topped with extra crushed Butterfingers, this pie is both eye-catching and delicious, ready to impress at any gathering.
Ingredients
- 1 12.5 oz bag Fun Size Butterfinger candy bars, crushed (reserve 1/2 cup for topping)
- 1 8 oz package cream cheese, at room temperature
- 12 oz Cool Whip
- 1 pre-made graham cracker crust
Instructions
Prepare the Filling:
- In a large mixing bowl, combine the cream cheese, Cool Whip, and all but 1/2 cup of the crushed Butterfingers. Mix until well blended.
Assemble the Pie:
- Pour the mixture into the pre-made graham cracker crust, smoothing the top.
Add the Topping:
- Sprinkle the reserved 1/2 cup of crushed Butterfingers over the top of the pie.
Chill and Serve:
- Refrigerate for at least 2 hours before serving to allow the pie to set.
Notes
- Room Temperature Cream Cheese: Make sure the cream cheese is at room temperature to ensure a smooth, lump-free filling.
- Crushing Butterfingers: Place the candy bars in a zip-top bag and use a rolling pin to crush them for easier mixing and even distribution.
- Cool Whip Substitute: Whipped heavy cream can be used instead of Cool Whip, but make sure it’s whipped to stiff peaks for best results.